Black-Bean Soup

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1 1/4 lbs. canned black beans
4 tsp. diced jalapeño peppers
6 cups vegetable broth
1/2 tsp. garlic powder
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. cayenne pepper
3/4 tsp. ground black pepper
Hot sauce, to taste
1 Tbsp. cornstarch
Cilantro for garnish
Nondairy sour cream (optional)

• Drain and rinse the beans.
• In a slow cooker, combine the beans, jalapeños, broth, garlic powder, chili powder, cumin, cayenne, pepper, and hot sauce.
• Cook on low for 6 to 8 hours and then purée in a blender in 3 or 4 batches. Purée the last batch with the cornstarch. Return to the slow cooker and cook for 1 1/2 to 2 hours, stirring occasionally. Adjust the seasonings as needed.
• Serve with the cilantro and nondairy sour cream.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind